Mexican Wraps

Mexican Wraps

Happy Monday everyone!

I hope everyone enjoyed their Mother’s Day holiday. 

Today’s recipe landed me with two epiphanies.

  1. I tend to underspice things. 
  2. There is a direct relationship between how one wraps presents and wraps burritos or wraps for that matter. I am horrible at both.

These “burrito wraps” definitely/sort of/kind of are wrapped but I definitely had to take a fork to mine and dig out the fillings. The foil simply masks my poor attempt. If anyone’s offering burrito folding or present wrapping lessons, I’ll gladly take them up on it.

Mexican Wraps (Shay’s Way and Shan’s Plan)

  • Cooked chicken
  • Refried beans
  • Mexican rice
  • Veggies
  • Chopped tomatoes
  • Shredded sharp cheddar cheese
  • Sour cream
  • Burrito sized flour tortillas/gluten free tortillas


  • 3-4 chicken breasts, cooked and shredded
  • 1 can diced chilies
  • Cumin
  • Chili powder
  • Garlic
  • Red pepper
  • Squeeze of lime
  • Salt and pepper to taste

Place your chicken breasts in a slow cooker and cover them with water. Cook on low for 6-8 hours until they shred easily. Afterwards, drain the water and completely shred the chicken. Mix together the remaining ingredients and season as desired.


  • 1 bell pepper
  • 1 onion
  • Cumin
  • Garlic
  • Salt and Pepper

I chopped (well actually Shay did) a green bell pepper and a white onion into thin strips. I sauteed them in a heated skillet with a little bit of olive oil. Then, I added garlic, cumin, salt and pepper (I didn’t measure but went off of taste). Cook the veggies until tender and slightly browned for that ultimate fajita look.

Mexican Rice and Beans

Luckily, I had already cooked some brown rice earlier in the week. So I heated up some oil and garlic on the stove before throwing in a cup or two of the rice along with some salsa. I added salt, pepper, and cumin for seasonings and tasted. For the beans, I opened a 15 oz can, emptied the contents into a bowl and heated in the microwave. Afterwards, I stirred in some chili powder, cumin, garlic salt, and pepper.

Transformed Mexican rice


To assemble Shay’s burrito, heat your tortilla until warm before spreading some of the beans on the tortilla followed by the rice, chicken, veggies, cheese, tomatoes, and sour cream. Then “wrap” the best you can with foil and cut in half. It helped me to have the tortilla already on the foil so I wouldn’t have to transfer it over later when it was heavy. For my burrito, I used rice and beans along with the veggies and chopped tomatoes. I also had a few black beans leftover from another meal so I threw a few of those on. I see it as extra protein. Shay sees it as extra fiber. No further comment is needed 🙂

If your tortilla tears, I recommend using two. I found that my gluten-free tortilla was more apt to tearing so I double wrapped mine. Shay’s held together better. If you wrap it in foil, you can’t really tell if you messed up on the wrapping one way or another!! You’ll likely have some leftover ingredients so you can make another wrap, nachos, or a quesadilla like Shay!

Wrapping Lessons Desperately Needed,

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